Polish Dill Pickle Soup made with dill pickles and pickle juice in a creamy chicken broth. Filled with hearty vegetables and not overly pickle tasting, everybody will like this at the dinner table! Polish Dill Pickle Soup I’m Polish and I love pickles so of course I had to share my Polish Dill Pickle Soup with you! When we’re picking cucumbers from the garden, I make batches of half sour pickles and homemade dill pickles, and then this soup follows a few days later! Made with dill pickles, pickle juice, potatoes, carrots and onions in a creamy chicken broth soup, this is pure comfort food! The taste isn’t overly pickle tasting, so it usually makes everybody happy at the dinner table – even those who aren’t pickle lovers (*gasp*).Looking for more creamy vegetable soups? Try my Fresh Tomato Soup, Creamy Sweet Pepper Soup, Roasted Green Tomato Soup and Kale Bean and Potato Soup too! Pickle Soup Recipe Ingredients Dill pickles, homemade dill pickles or store-bought, finely chop them up.

Pickle juice, use the brine straight from the pickle jar.Potatoes, peeled and diced up.I like using Idaho potatoes for this soup.

Carrots, peeled and chopped.Yellow Onion, about half a onion, finely chopped up.Chicken broth, or you can use vegetable broth if you’d like.

Milk, to use for the creamy broth, we usually use whole milk.Spices: dill weed, curry powder, bay leaves, salt, pepper.Other: minced garlic, butter, flour, Worcestershire sauce, sugar.

How to Make Pick

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